vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fruit Pudding
From Delta Gamma cook book, 1922
Serves 2
Serve with soft custard and flecks of whipped cream.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
447Calories
32 gProtein
83 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein32 g
Carbohydrates83 g
Fiber0.2 g
Sugars78 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium53 mg
Potassium73 mg
Calcium21 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline13 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 88. The excerpt below is the record exactly as published.
Fruit Pudding juice of 1 can of pineapple juice of 1 lemon 3^ cup sugar Yi box of Knox's lemon gelatine dissolved in Yi cup cold water Let come to a boil then pour over the beaten whites of four eggs. Cut the pineapple in small pieces and add one-half pound Malaga grapes
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